Recipe: Thai Beef Salad

Ancient Flavors With An Exciting, Modern Taste

The delicious flavors in this healthy salad are a treat for everyone who doesn’t live near a good Thai restaurant. You can vary the recipe with chicken and chopped mango. Serves six as a side salad or three large luncheon portions.

Ingredients

8 ounces flat rice noodles (or angel hair pasta)

1 pound Dakota Beef Certified Organic flank steak or skirt steak

1 tablespoon peanut oil

Salt and pepper to taste

1/2 cup fresh lime juice (about 4 limes)

1/3 cup soy-ginger sauce

1 red bell pepper, thinly sliced lengthwise

1 cup bean sprouts

1 cup chopped fresh pineapple

1 bunch fresh mint leaves

1/2 cup dry-roasted peanuts, chopped

Directions

Boil noodles according to package directions until al dente, 4 to 6 minutes. Drain, rinse thoroughly with cold water, and set aside.